Ingredients Jump to Instructions ↓

  1. 1 sm Onion, quartered

  2. 3/4 c Shallot, chopped

  3. 1/4 ts Thyme, fresh

  4. 2 ea Bay leaves

  5. Salt (to taste) Pepper (to taste) 2 c Cream, whipping, OR 1/2 c Bordelaise Sauce ** OR 1/2 c Stock, veal **

  6. 2 tablespoons shallot,

  7. 1/4 teaspoon thyme,

  8. 2 bay leaves and salt and pepper. Bring to a boil, reduce heat and simmer for 8 minutes. Remove the pan from heat and let it cool. Drain the sweetbreads and remove all remaining connective tissue; separate into bite-sized pieces. Go on to the next recipe to learn how to put together and cook the pasta, sauce and filling. Source: New York's Master Chefs, Bon Appetit Magazine : Written by Richard Sax, Photographs by Nancy McFarland : The Knapp Press, Los Angeles,

  9. 1985 Chef: Michel Fitoussi,

  10. 24 Fifth Avenue, New York


Send feedback